LACC4 – 4th ICC Latin American Cereals Conference
Cereal science and technology in Latin American will be in the spotlight in March 2018 in Mexico City when ICC and CIMMYT collaborate on two renowned international events! For the first time, CIMMYT-International Maize and Wheat Improvement Center will host the:
- LACC4 – 4th ICC Latin American Cereals Conference 11-14 March 2018, which will be organized together with ICC-International Association for Cereal Science and Technology as well as the
- IGW – 13th International Gluten Workshop 14-17 March 2018.
Both conferences will be held at the Hilton Mexico City Reforma in Mexico City. CIMMYT was selected as the host institute for LACC4 and IGW because of its long history of impactful research in cereals and in breeding.
11-14 March 2018
The 4th ICC Latin American Cereals Conference is an international conference that promotes scientific and technological knowledge related to the production of grains, cereals and food and is aimed at professionals connected to the value chains of grains and cereals, from agricultural production to the food industry and consumers:
- Cereal scientists and researchers from agriculture and food research centers
- Universities and academia
- Food industry professionals in research and development, production and quality areas
- Policy makers from government institutions
- Trade associations connected to the food industry
At LACC4 researchers from around the world will present on themes related to the productive chain of grain:
- Quality and quality assessment
- Cereal processing technologies
- Cereal foods
- Nutrition and health
- Food safety and food security
- Recent developments in breeding and agronomy
- Food legumes
- Feeds and animal feeding
14-17 March 2018
The 13th edition of the International Gluten Workshop is organized with the ambitious objective of making this event the most important wheat quality conference for the global community. The IGW will focus on the latest in all wheat quality topics (not only gluten) and is designed for all grain quality scientists, nutrionists, breeders, agronomists, and professionals in the seed, milling and food industries. Researchers from around the world will report on progress made in topics such as:
- Contribution of wheat grain components and their interactions to industrial and nutritional quality (gluten proteins, carbohydrates, lipids, bioactive components, enzymatic activity)
- Innovations on the analysis of wheat quality parameters: technologies and methodologies.
- Progress in milling and processing technologies
- End-use quality of bread and durum wheat and other cereals possessing gluten-like proteins
- Genetics and breeding for wheat processing and nutritional quality improvement
- Industrial and non-food uses of gluten
- Health benefits of wheat and gluten adverse reactions
- Deploying genetic resources for end-use and nutritional quality improvement
IGW and CIMMYT will use this global reach to establish networks and define future projects to face the current challenges in the field.